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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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Add 80g of sugar to butter and cream together. (Photo #1)
Stir in beaten egg yolks to the butter mixture and blend well.（Photo #2）
Have egg whites and 90g of sugar ready to make meringue. Add half of the sugar (45g) to egg whites and beat until soft peaks form. Then pour in the rest of the sugar (45g) and beat again until stiff. (Photo #3)
Pour in half of the meringue to the butter mixture and stir lightly.
Mix in flour and the rest of the meringue, in that order.
Fold in marinated orange peels, together with orange liqueur, and mix.
(Photo #4)
Fill the kouglof mold about 4/5 full with the batter.
Bake in a preheated oven at 180 °C (356 °F) for 50 to 60 minutes until golden.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 8 |
one 18cm kouglof mold |
272kcal |
120 minutes |
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| butter |
100g |
| sugar |
170g |
| egg yolks |
50g |
| egg whites |
100g |
| cake flour |
120g |
| orange peel |
150g |
| orange liqueur |
30g |
【Preparation】
- Dice orange peels and marinate them in orange liqueur overnight.
- Allow butter to soften at room temperature.
- Sift flour.
- Butter, then dust the mold with flour.
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